Known for its late night music, The Carlisle Bar can be our last stop for the night. But this week we made it our only stop, and started early evening (and that meant 6pm, and straight after work, at the end of the week – Friday). Because we know and love the gorgeous cocktails here – the Bar Bloke’s favourite Clover Club ($18) with the sultry lavender undertones of Aviation Gin, or my whisky drinking pick Blood & Sand ($18) with Chivas, Cherry Herring, Antica Formula, Ardbeg and fresh orange juice. When they say fresh juice, they mean it, squeezed on premise. And thankfully here’s another small bar with no pre-mix of cocktails. Insist on this anywhere: I say. Hand crafted libations, like Gin & Juice or our love Rye an’ Gosling are just ten bucks. Ben (bartender) and Ben (chef) look after you.
Which brings me to the food. Perfect plates for sharing, can soak up the booze or (if you are truly *sigh* on the wagon) can be a night out in themselves. The Haloumi is home made by an 86 year old Greek woman, and is the real deal. More Greek with slow cooked Lamb Kleftico. Prawn & Calamari was all that we wanted it to be, and complimented by a variety of three delicious dipping sauces. Soft Shell Crab is a must have. And I have to go back, for another early start, as I’ve yet to try the Carlisle Skewers, Tortilla Chips or Beef Tenderloin. I love Kings Cross in all its – The Carlisle Bar – Thursday to Saturday – glory (curfew or not).
An excerpt of this is published in my weekly Bar Fly newspaper column for Alternative Media Group.
The Carlisle Bar
2 Kellett Street, Potts Point (Kings Cross) NSW Australia
+61 2 9331 0058